Zucchini Cacio E Pepe Pizza

If there was one flavor profile I had to eat for the rest of my life, it would be cacio e pepe. I love it with my whole body! It's simple which means you just have to use great ingredients and you're in business. This Zucchini Cacio e Pepe Pizza is heavenly and the perfect way to use the bumper crop of zucchini at the markets right now!

Why I Love This Recipe

If you follow me on Instagram, you know I've been obsessively making Cacio e Pepe Zucchini. It's an easy side dish that comes together in basically no time and is healthy and delish and feeds the whole family. I turned it into the base for a Zucchini Cacio e Pepe Pizza recently and I'm not sure I'll ever use a red sauce for pizza ever again. The zucchini and cheese and pepper are perfection!

Ingredients & Substitutions

Zucchini
Kosher salt and freshly cracked black pepper
Olive oil
Garlic
Red pepper flakes
Parmesan cheese
Pecorino cheese
Pizza dough
Fresh mozzarella
Basil

Full ingredient list for Zucchini Cacio e Pepe Pizza and measurements is below

How to Make

Heat 2 tablespoon of olive oil in a skillet over medium-high heat. Add the zucchini, followed by the red pepper flakes, salt, and pepper, and cook for 6-8 minutes until the zucchini begins to caramelize. Add 4 garlic cloves and sauté until fragrant, about 30 seconds.

Fold in the Parmesan and Pecorino. The cheese will quickly melt, and then the zucchini is ready. Top with grated Parmesan and Pecorino.

Preheat your oven to 500°F. Place your pizza stone in the oven 30 minutes before cooking the pizza.

Divide the dough in half. Stretch each piece of dough in a circular motion, then lay them on a flat surface and flatten them out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched dough on the peel.

Once your pizza dough is flat and ready to be cooked, brush equal parts of the remaining olive oil over the pizza and sprinkle with the remaining garlic. Top with the zucchini mixture and mozzarella, and season with salt and pepper.

Transfer the Zucchini Cacio e Pepe Pizza to the oven and bake until the crust is golden. Remove the pizza from the oven and season with red pepper flakes, extra flaky salt, and basil.

Tips & Tricks

Use High-Quality Ingredients

Flour: If you're making your own dough for this Zucchini Cacio e Pepe Pizza, use “00” flour, which is finely ground and perfect for pizza. It gives you a light, crispy crust. If not, all-purpose flour works too.
Cheese: Fresh mozzarella melts better and tastes richer than pre-shredded cheese. For extra flavor, use a mix of mozzarella and Pecorino or Parmesan.
Sauce: Make your own pizza sauce using canned San Marzano tomatoes, garlic, olive oil, and salt. Simple, fresh ingredients make a big difference.

Preheat Your Pizza Stone or Steel

Always preheat your oven to its highest setting (usually 500°F or more) for at least 30 minutes, along with your pizza stone or steel. This ensures that the crust cooks evenly and becomes crispy.

Stretch the Dough, Don’t Roll

Hand-stretching dough preserves air bubbles, giving you a lighter, fluffier crust. If you're not comfortable with hand-stretching, use a rolling pin gently.

Don't Overload the Toppings

Less is more. Too many toppings can make your pizza soggy. Use just enough sauce and spread your toppings evenly, so the crust bakes through.

Use Cold Ingredients on Hot Dough

Keep your sauce, cheese, and toppings cool, so they don't melt too quickly or affect the dough's texture while baking.

Add Fresh Herbs After Baking

Fresh basil and herbs are best added after the pizza comes out of the oven to prevent them from wilting or burning. A drizzle of olive oil at the end can also enhance flavor.

Use a Pizza Peel and Parchment Paper

Dust the pizza peel with flour or cornmeal to ensure the dough slides off easily into the oven. For added ease, you can place the pizza on parchment paper to transfer it into the oven without worrying about sticking.

Rotate the Pizza During Baking

Ovens often have hot spots. Halfway through baking, rotate your Zucchini Cacio e Pepe Pizza to ensure even cooking and browning on all sides.

FAQ's

What is Zucchini Cacio e Pepe Pizza?

Zucchini Cacio e Pepe Pizza is a vegetable-based twist on the classic Roman pasta dish, Cacio e Pepe, which translates to "cheese and pepper." In this version, zucchini is used in place of pasta, seasoned with black pepper, and coated with a combination of Parmesan and Pecorino cheese.

Can I use different cheeses?

The traditional cheeses used in Cacio e Pepe are Pecorino Romano and Parmesan. However, if you don't have these on hand, you can experiment with other hard cheeses, like Grana Padano or Asiago, though they may alter the flavor slightly.

How do I prevent the zucchini from becoming soggy?

To avoid soggy zucchini, cook it over medium-high heat in a hot skillet. Make sure to sauté until it just starts to caramelize, and don't overcrowd the pan. You can also salt the zucchini beforehand and let it sit to release excess moisture before cooking.

Can I prepare Cacio e Pepe Zucchini ahead of time?

It’s best served fresh, but you can prep the ingredients ahead of time (slice the zucchini, grate the cheese). The actual cooking should be done just before serving to maintain the right texture and flavor.